As promised, back to normal recipe posting schedule after sharing my story earlier this week. I got a lot of messages and emails afterwards and I really hope that sharing it will help athletes. It was hard to write and even harder to hit the ‘publish’ button. To those who took the time to read, share, and get in touch – thank you.
This recipe is a similar idea to the quick bread french toast recipe I posted a few months ago, except this time I baked it instead of frying it. Takes a bit longer, but since it is not less ‘hands on’ time, I think that is OK. The leftovers are pretty awesome (if you have any), and I don’t like leftovers… So if I would eat it the next day, you know it is a winner. Lets start with the loaf recipe.
Pumpkin Orange Chocolate Loaf
If Andrew was home, this loaf would have been gone within a few hours. But that is not the case right now and I can’t really eat a whole loaf by myself… I guess I could have still shared it, but I decided to try baking it as french toast. I have seen a lot of baked french toast recipes using normal bread, but none using quick bread… My main concern was that it might get soggy, but it did not. It turned out great!
Note that I used half a loaf and a loaf pan slightly wider than that one I baked the loaf in (loaf bakes in a 9×5 pan, french toast baked in a 9×6 pan). You could use the entire loaf, double the rest of the ingredients and bake it in a square cake pan (9×9). Baking time will likely increase.
Baked pumpkin french toast
I served this with 1/2 banana, a bit of maple syrup on top and bacon on the side (not shown). I am actually considering adding bacon pieces to the french toast batter next time…